Baked Salmon with Beurre Blanc Sauce
Recipe by: Patricia Smith
“Gina LOVES this sauce! And it is good over any fish like scallops.”
- 8 oz. of salmon per person
- 2 lemons
- 1 tsp. olive oil
- 4 medium, peeled and seeded tomatoes
- 1/2 stick of butter
- 1 – 1.25 cups of white wine
- 2 cloves garlic
- 1.5 tsp. of dill weed
- 2 cups heavy whipping cream
Preheat oven to 375°F.
Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat. Stir and reduce liquid volume by 1/2 – 3/4 (about 10-15 minutes). Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.
Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce.